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Spicy Sheet Pan Cauliflower Tacos
[Vegan]

AM By: Ashley Madden

Author Bio

Bestselling author Ashley Madden makes it easy to prepare—and fall in love with—comforting dishes packed... Read More

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Spicy Sheet Pan Cauliflower Tacos [Vegan]

Dairy Free

Vegan

Growing up a taco night meant one thing—the same taco we had every other taco night. Today, we approach tacos much, much differently—anything and everything goes, from the elaborate and epicurean to the plain and humble! And I’ve never met a taco I didn’t love. These tacos are sheet pan–easy while still having all the flavor, texture and messiness required from a tasty taco. The cauliflower and beans are tossed in hot sauce and spices and then baked. After spooning the filling into tortillas, layer them generously with all the toppings—it’s all about the toppings! A squeeze of lime and dollop of salsa onto each taco is essential as the filling, once out of the oven, is more dry than juicy.

Credit:

Reprinted with permission from Plant-Based Delicious by Ashley Madden. Page Street Publishing Co. 2023. Photo credit: Ashley Madden.

For the Spice Blend:

2 tablespoons (8 g) nutritional yeast
1 tablespoon (8 g) chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sweet paprika
Pinch of freshly ground black pepper

For the Cauliflower and Black Bean Filling:

1 medium-sized head cauliflower, cut into 1 ̋ (2.5-cm) florets (about 5 cups [500 g])
1 1/2 cups (258 g) cooked or canned black beans or chickpeas, drained and rinsed
1/4 cup (60 ml) vinegar-based hot sauce (e.g., Frank’s Red Hot)

To Serve:

8 (5 ̋ [12.5-cm]) corn tortillas, or sturdy lettuce leaves
1 head leafy green lettuce,chopped, or 1/4 head purple or green cabbage, shredded
2 cups (520 g) salsa of choice
1 red onion, finely diced
2 tomatoes, diced
2 avocados, pitted and peeled, sliced or diced
Cashew sour cream (optional)
3 limes, sliced into wedges

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How to Prepare Spicy Sheet Pan Cauliflower Tacos [Vegan]

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
To make the spice blend, in a small bowl, combine the nutritional yeast, chili powder, cumin, onion and garlic powders, paprika and pepper,and set aside.
To make the filling, in a large bowl, combine the cauliflower florets and beans. Drizzle the hot sauce over the top and toss to coat everything evenly. Now, spread half of the spice blend over the top and mix again. Then, add the rest of the spice blend and mix again until all the cauliflower and beans are coated.
Transfer to the prepared baking sheet and bake for 20 minutes. Flip and redistribute in a single layer, then bake for another 10 to 15 minutes, or until the cauliflower is fork-tender and might be beginning to char on the edges.
Meanwhile, warm the corn tortillas in the oven or in a large sauté pan over medium heat.
Layer each tortilla with lettuce, salsa, spicy cauliflower and black bean filling, onion, tomato, avocado, cashew sour cream (if using) and a generous squeeze of lime juice.